My in-laws just returned from a 50th anniversary trip to Morocco with bags of spices in tow, including a pouch of divine-smelling curry powder that they gave to me. Thank you, in-laws!

I’ve never attempted (or eaten?) a Moroccan curry, but found plenty of recipes online, including this easy one on Epicurious. One thing I love about Epicurious is that reviewers put in loads of helpful tips in the comment section. So I followed those extra pieces of advice, plus added my own alterations. The resulting dish was quite tasty, and one I’d love to make again. Enjoy!

Heat oil in large pan (I used a Le Creuset.) Add onion, bell pepper and chiles; cook, stirring occasionally, until softened. Add garlic, stirring constantly for a minute. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper; bring to a boil over high heat. Simmer on low for a long time (15 mins is great, or as long as you have); eventually, add coconut milk and chicken. Allow chicken to cook through. Add torn mint leaves and lime juice. Serve over rice, and add more mint for garnish. Delicious!

Wow 50th anniversary trip to Morocco- impressive. The recipe is intriguing. Curious about the pouch of curry powder. What is the typical combination of spices for a Moroccan curry powder? thanks! Nice site